300g (10.6oz) of premium quality, USDA Choice hanger steak beef, also known as Onglet in French. This once-secret, but now increasingly popular steak is a flat cut from the lower belly (plate). The hanger steak is referred to as one of the secret cuts because suppliers would often keep it for themselves. The hanger steak is incredibly tender and packed full of flavor. Simply season it with salt and pepper and cook to medium-rare for a great experience.
Morgan Ranch Beef - one of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch which is located in the pristine environment of the Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin starred ones. All images from the ranch are actual images. See for yourself.
Shipping & Handling
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 36h
In ice-water: approx. 3h
|Cooking Method||Cast Iron Skillet, Fry Pan, Grill|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as||Onglet, Butcher's Cut, Hanging Tender Steak, Sagari, Hanging Tenderloin|
|Country of Origin||United States|
|Aged||30 days wet-aged|
|Marbling Score||USDA Choice|
|Packaging||Individually vacuum packed|
✔ Ethical. No factory farming! Humanely raised and treated with respect.
✔ Safe. No growth hormones or antibiotics - ever!
✔ Sustainable. The ranch sits on the world's largest underground water resource. All feed is locally sourced.
✔ Free-Range. All-year open pasture-raised in the heart of the sandhills, Nebraska.
✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience.
✔ Full traceability. The Morgan family is in full control. One ranch, one family, one importer - ranch to fork!
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. Only 2% of all US beef is Prime graded.
✔ Morgan Ranch Beef is the number one choice of over 70 top-class gourmet restaurants in Europe, the USA, and Japan, including Michelin-starred ones.
At A Glance
|Cattle Breed||The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford.|
|Breeding||All-year free-range pasture grazed on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.|
|Raised by||Dan Morgan and family|
|Farming Experience||Since 1934, Certified American Wagyu since 1992|
|Feeding||Pasture grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting.|
|Traceability||100% fully traceable from farm to fork|
|Animal By-Products Feeding||Never|
|Importer||Horizon Farms, Inc.|
Completely defrost and open the package. Let the steak breathe for 15 minutes. Pat dry with a paper towel to remove any excess moisture on the surface.
Season with freshly ground pepper and sea salt only. Use either extra virgin olive oil or high-quality butter without added salt. Cook very slow on low to medium heat.
Flip often. Make sure the steak does not cook too fast. Due to its thickness and texture the cooking time will be approximately 10 to 15 minutes. Keep checking and keep flipping for even cooking.
Add garlic knobs, asparagus, mushrooms or any other vegetables you prefer. Cook the steak to medium-rare for excellent taste and tenderness.
Take off the heat once core temperature reaches 50 degrees Celsius (125 degrees Fahrenheit) and place steak on cutting board. Let it rest for about 10 minutes.
First slice lengthwise along the sinew (we recommend to cut out the sinew as it may be too chewy) and create two steaks, then slice into smaller slices.
The texture of the hanging tender is mesmerizing and allows for a lot of juices and flavors to accumulate. Simply amazing. Sprinkle with high quality sea salt only. Some folks recommend eating it with wasabi sauce or paste. This is 5 star dining at home. Enjoy!
Translated from Japanese: I needed skirt steak, but it was out of stock, so I tried this. The taste and satisfaction were almost the same as for skirt steak, so if you marinate it with spices like I did, I recommend it as a substitute.
I’m a repeater. I ordered for a BBQ.
The meat was thick and very delicious.
I want to keep buying from here for BBQs.
Translated from Japanese: It’s more expensive than the retail price. It was also hard.
Translated from Japanese: Ever since I bought a steak from the Morgan Ranch here, I’ve gotten addicted. It’s not necessary to go to a steak restaurant anymore when there is meat this delicious at this price. The taste of the meat spreads inside your mouth, it’s really amazing.
Translated from Japanese: I don’t usually write reviews, but this was extremely delicious, so I’m giving 5 stars.
It had little fat and was the kind of meat I like. I will order harami next time.